- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.Device was removed by service contractor.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bakery shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall coverings in the kitchen is not smooth and easily cleanable.
Ceiling in the kitchen is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable.
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03/12/2016 | Follow-up | |
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.Device was removed by service contractor.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bakery shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized, because the dish machine isstill not dispensing proper concentration of chlorine sanitizer.
Correction: Go to a manual dish washing method. Repair machine.After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall coverings in the kitchen is not smooth and easily cleanable.
Ceiling in the kitchen is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
Repair or replace ceiling to make it smooth and easily cleanable.
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02/23/2016 | Follow-up | |
Do not double pan or stack TCS foods on top of each other on the sandwich unit. Ensure that all gaps are filled with pans to prevent cold air loss.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Orzo salad(44F), cooked carrots(44F), pimento cheese(43F),turkey(49F0,ham(50F), ham biscuits(58F) and potato salad in souffle cups(57F) are held on top of a cold holding unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/18/2015 | Risk Factor | |
Recheck of cold holding in display refrigeration unit-Seal has been repaired. All TCS foods are held at proper temperature.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors,walls, ceilings is not maintained in good repair so as to be smooth and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/06/2015 | Follow-up | |
Recheck of cold holding for display refrigeration case.TCS foods are currently holding at 37F with dowel rod to seal gap that is allowing air to escape. A new seal is on order.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors,walls, ceilings is not maintained in good repair so as to be smooth and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/23/2015 | Follow-up | |
Reinspection within 10 days for cold holding in the 2 door display refrigeration unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods are held in a 2 door display, cold holding unit at improper temperature.s
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Sheet pans were found stored on the floor.
Correction: Store food equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Dressing rooms/areas are not designated for employees who routinely change their clothes or sstore personal belongings in the establishment.
Correction: Provide dressing rooms/areas for employees who routinely change their clothes in the establishment
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors,walls, ceilings is not maintained in good repair so as to be smooth and easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/11/2015 | Routine | |
Correct as soon as possible or within 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Turkey(50F0,swiss cheese(46F) are wrapped,stacked above the fill line, and are cold holding at improper temperatures. Coconut cream pies(42F) are cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.Adjust thermostats.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is inadequate consumer advisory for the eggs that may be served raw and/or undercooked for breakfast-no disclosure.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the cloth liners is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is smooth,easily cleanable, non-absorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the dessert case.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves and under counters of bakery area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Walls and ceilings are not maintained in good repair.Wall panels are not sealed properly and there areexposed screws and nails.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/15/2014 | Routine | |
Recheck of:
Cold holding-satisfactory.
Sanitization at dish machine-satisfactor.
Receiving TCS foods from commissary at proper temperature-Temperature log book set up.
Employee beverages in kitchen area--satisfactory.
No violation noted during this evaluation. | 06/18/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Temperature* (corrected on site)
Observation: Potato salad(66F) prepared this morning and was delivered from Carrot Tree Commissary and received at inadequate temperatures. No one is monitoring temperature of incoming TCS foods.
Correction: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Orzo salad(55F),tuna salad(55-53F),crab cakes(46-44F) ,sliced tomatoes(46F),potato salad(48-46F), sliced cheeses(54-48F), and shredded cheeses(46-44F) are held on top of a cold holding,sandwich unit at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below or discard food at 2:00 PM. Lowered thermostat in unit. Repair or replace unit if necessary.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized, because dishmachine is not dispensing minimum chloirine residual.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Go to a manual dish washing operation. Repair dish machine.
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06/06/2014 | Risk Factor | |
Wood surfaces on ceiling are not sealed. Light shields are on order. Issued permit.
- Drainboards (repeated violation)
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items. Soiled food containers are stored on the floor.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in a ceiling fixture are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/26/2014 | Follow-up | |
Correct above observations within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Large containers of potato salad, tomato basil soup, and orzo salad are held in 2 door cold holding unit (42F) at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Two door refrigeration unit is not holding TCS foods at proper temperature.
Correction: Provide refrigeration necessary to maintain food items at 41 F or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Drainboards
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items. Soiled food containers are stored on the floor.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bakery shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in a ceiling fixture are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling and floors are not maintained in good repair
Correction: Maintain physical facilities in good repair,smooth, and easily cleanable. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/05/2014 | Routine | |
Recheck of temperature control:
Grab & Go box:stuffed peppers- 37 F, beef stroganoff -37 F.
Single door Beverage Air unit:gazpacho-38 F, carrot salad-37 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods stored in sandwich station, cold holding unit at improper temperatures(.Egg salad-46F,chicken salad-45F,potato salad-56F,orzo salad-45F,crab cakes-50F,bbq-46F.)
Correction: Relocate or discard the food if in danger zone for 4 hours or more and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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07/17/2013 | Follow-up | |
Risk factor observations were corrected today. GRP observations require correction as soon as possible or within 90 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS food (egg salad-46F,tuna salad-53F,spinach orzo-53F,cheddar-53F, quiche-53F,chicken salad-52F) in the sandwich unit are cold holding at improper temperatures.Sandwich unit was not working properly on opening. Discard.TCS food (shrimp salad-46F,chicken salad-47F,sliced deli meats-46-47F) in a single door refrigeration unit was held at imprpoer temperature.Relocated.Grab & go TCS foods were at improper temperature, Relocated.
Correction: Relocate TCS foods.Discard the food that has been in danger zone for 4 hours or more and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surfaces of the unsealed wood shelves arenot corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the refrigeration unit..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration units are in poor repair or thermostats are not set at proper temperasture.
Correction: Relocate TCS foods from refrigeration units that are not capable of 41 F or below.Repair or provide additional necessary to maintain food items at Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bakery cabinets & shelves,outsides of containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Light Bulbs Protective Shielding
Observation: Light bulbs in ceiling fixtures are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors, walls and ceilings are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A spray bottle container of cleaner is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/10/2013 | Routine | |
All risk factor observations from previous inspection have been corrected. Issued permit.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor is not maintained in good repair-it is not smooth ,easily cleanable and tiles are missing.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/01/2013 | Follow-up | |
VDH Employee Health Guidelines and Form 1B were provided. Correct above risk factor observations (*) within 10 days. Permit will be issued prior to March 31, 2013 with corrective action.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms and illnesses associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: No employee heallth policy appears to be in place. The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Employee Health* (corrected on site)
Observation: No employee health policy is available. PIC is not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Cooling* (corrected on site)
Observation: A la Carte meals noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods cold holding at improper temperatures in the deli-case (chicken salad- 45-42, Pimento Cheese- 43). TCS foods cold holding at improper temperatures in the sandwich unit (crab cake/chicken salad- 39-44).
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Reduce volume of foods in deli case containers to where the food does not rise over the height of the container to allow food to hold at proper cold holding temperatures.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Dishmachine was not providing 100 ppm to ensure proper sanitization of food-contact surfaces.
Correction: Ensure the dishmachine is primed and re-calibrated to provide 100 ppm to ensure proper sanitization.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Floor tiles are uneven and missing. The floor is in bad repair in some areas and not smooth so as to be easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/19/2013 | Routine | |
Discussions on: 1) permitting of commissary by VDH exclusively 2) food related complaint
No violation noted during this evaluation. | 12/28/2012 | Other | |
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